Five ways to turn your kitchen leftovers into a tasty cocktail

The Sun

2 days ago

THINKING of throwing away the last of your weekly shop?
Think again, because with a little creativity, your kitchen leftovers could become your next favourite cocktail.
Here's some ideas . . .
EGG 'N' SIPS: Leftover egg whites are a great addition to cocktails.
Whisk them up and try them as a topping to gin fizz or sours for a velvet texture.
Aquafaba (chickpea water) also works just as well.
GIN WIN: If you have a few peaches or plums that are too ripe, give them a new life by infusing them in alcohol which takes on subtle flavours easily.
Cut up the fruit and add to a jar with your spirit, such as gin or vodka, for a hint of sweetness in your next drink.
A-PEELING DRINK: Apple peels and pear cores need not be wasted.
Save your peels in a tub and keep them in the fridge to use as garnishes for cocktails.
For added flare, gently use a lighter on a peeling and twist it — this should stay in place and it's what top mixologists use to top fancy cocktails.
Carrot or beetroot peels also make vibrantly coloured syrups which are great for adding to cocktails.
BERRY NICE: Use up the last of those blueberries, raspberries and blackberries to make a fruity syrup you can use in spritzes or to flavour sparkling water.
The Emily in Paris cocktail
Add berries to a pan of water with a few teaspoons of sugar.
Simmer for five minutes and leave to cool before pouring into a jar to use for your next cocktails.
CUP OF JOY: Used coffee grounds have so many uses but did you know you can infuse spirits or make coffee liqueur with them?
Put the coffee in a jar and add around four tablespoons of sugar and a cinnamon stick, a vanilla bean pod or dash of vanilla essence.
Leave overnight and add boiling water to the jar, strain the mixture through coffee filter paper and add a double shot of rum.
Leave to cool and then store in the fridge. It's perfect for espresso martinis.
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